Quinoa, pumpkin and broad bean salad

Quinoa, pumpkin and broad bean salad


Persian feta, dried cranberries and dukkah give this hearty quinoa salad an authentic Middle Eastern flavour.

The ingredient of Quinoa, pumpkin and broad bean salad

  1. 750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges
  2. 2 teaspoons dukkah, plus extra to sprinkle
  3. 195g (1 cup) quinoa, rinsed
  4. 435ml (1 3/4 cups) water
  5. 350g frozen broad beans
  6. 2 celery sticks, sliced
  7. 4 small radishes, sliced
  8. 40g (1/4 cup) dried cranberries
  9. 2 tablespoons pepitas, lightly toasted
  10. 1 small bunch watercress, leaves picked
  11. 1 tablespoon lemon juice
  12. 50g Persian marinated feta, plus 2 teaspoons oil from the jar

The instruction how to make Quinoa, pumpkin and broad bean salad

  1. Preheat oven to 200u00b0C/180u00b0C fan forced. Place pumpkin on a lined baking tray in a single layer. Spray with oil and sprinkle with dukkah. Roast for 25-30 minutes until tender.
  2. Meanwhile, place the quinoa and water in au00a0saucepan. Bring to boil. Reduce heat to low. Cover and simmer for 12-15 minutes until the water has evaporated and the quinoa is just tender. Set aside to cool.
  3. Cook broad beans in a saucepan of boiling water for 3 minutes until tender. Refresh under cold water. Drain. Peel skins and discard.
  4. Place cooled quinoa, broad beans, celery, radish, cranberries, pepitas and watercress in a large bowl. Drizzle with lemon juice and oil from the feta jar. Season. Toss to combine.
  5. Place pumpkin on plates, top with quinoa mixture and crumble over marinated feta. Sprinkle with a little extra dukkah.

Nutritions of Quinoa, pumpkin and broad bean salad

calories: 99.902 calories
calories: 13 grams fat
calories: 3 grams saturated fat
calories: 57 grams carbohydrates
calories: 16 grams protein
calories: https://schema.org
calories: NutritionInformation

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